Sephardic Zucchini With Tomatoes & Dill
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Sephardic Zucchini With Tomatoes & Dill
  Zucchini    Tomatoes    Dill    Vegetables  
Last updated 6/12/2012 1:22:37 AM. Recipe ID 55331. Report a problem with this recipe.
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      Title: Sephardic zucchini with tomatoes & dill
 Categories: Vegetables
      Yield: 4 Servings
 
      3 tb Olive oil
      2 md Onions, finely chopped
  1 1/2 lb Vine-ripened tomatoes *
           Salt and freshly ground
           -pepper
    1/2 ts Sugar
  1 1/2 ts Paprika
    1/3 c  Chopped parsley
    1/3 c  Chopped fresh dill or:
      1 tb Dried dill
      2 lb Medium zucchini, cut in
           -3/4-inch rounds
 
  * Peeled and seeded
  
  Heat oil in a deep skillet or casserole role. Add onions and saute
  over medium-low heat about 7 minutes, or until just begin- ning to
  turn golden. Add tomatoes, salt, pepper, sugar and 1 teaspoon of the
  paprika, Reserve 1 tablespoon parsley and 1 tablespoon fresh dill,
  and add rest of the herbs to the tomato sauce. Cook over medium-high
  heat, stirring often, for
        7    minutes, or until thick.
  
  Add zucchini and season with salt and remaining paprika. Cover and
  cook over low heat, stirring occasionally, for 30 minutes, or until
  very tender. If mixture gets too dry, ad a few tablespoons water
  during cooking.
  
  Serve hot, sprinkled with reserved herbs. PER SERVING: 120 calories,
  3 g protein, 13 g carbohydrate, 7 g fat (1 g saturated), 0 mg
  cholesterol, 14 mg sodium, 4 g fiber.




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Recipe ID 55331 (Apr 03, 2005)

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